This pot is very thin and light, and whatever is inside cooks very quickly. We use this for things that shouldn’t be cooked a long time, like ramyeon. And when eating ramyeon we often use the lid as a makeshift plate, so as not to drip any broth on our clothes while we slurp the noodles!

This is not the proper pot for braising or dishes like pork bone soup, which should be cooked for a long time in a thick bottomed pot.


ramyeon noodles



  1. Khushbu United States joined 2/22 & has 1 comment

    Hello Maangchi,

    What else can these be used for besides ramyeon? Can you make rice in this?

  2. papayasz usa joined 10/14 & has 1 comment

    Hi Maangchi, I have the same problem with my tin pot. could you give us advice on how to maintain them?

  3. whiteleaf Seoul / Seattle joined 11/11 & has 1 comment

    I have one that turned color inside from the yellow to silver markings — does this mean I should throw it away?

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